West Indian Chicken Roti

  • 4 chicken breasts; diced
  • 1 bell pepper; diced
  • 3 cloves garlic; minced
  • 1 yellow onion; diced
  • 2 jalapeno peppers; diced small
  • 2 inches fresh ginger; minced
  • 1/4 cup parsley; roughly chopped
  • 3 Tbsp curry powder
  • 2 Tbsp turmeric
  • 2 tsp cumin
  • 1 tsp marjoram
  • 1 tsp cloves
  • 1/2 tsp mustard seeds
  • 3 potatoes; diced
  • 1 cup chicken stock
  • EVOO; as needed
  • 2 Tbsp sugar
  • Juice of 1/2 lemon
  • Salt; as desired

Heat a large soup pot to medium heat and add a few tablespoons of olive oil. Add bell pepper, garlic, onion, jalapenos, ginger, and parsley and cook until soft and fragrant, stirring often. Add spices and cook until fragrant, stirring constantly and adding more oil if necessary. Add diced chicken and toss well. Add potatoes and stock and cover. Cook for about 20 minutes until potatoes are tender. Add sugar and lemon and stir well. Serve in wheat wraps with fresh cilantro to garnish.

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